Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: pianoman9701 on October 16, 2022, 10:10:31 AM

Title: Pork Belly
Post by: pianoman9701 on October 16, 2022, 10:10:31 AM: Sous vide 24 hours at 155F then torched dark on both sides. Chanterelles, green oinion, tamari soy. Very tender and delicious. Just salt and pepper for seasoning after bringing it out of the bath. Not a great presentation.
Title: Re: Pork Belly
Post by: pianoman9701 on October 16, 2022, 10:11:25 AM: I'll be smoking the next one for a couple of hours before putting it in the bath.
Title: Re: Pork Belly
Post by: elkboy on October 16, 2022, 12:40:16 PM: Looks amazing, Piano!!! I'm going to have to get into sous vide at some point.
Title: Re: Pork Belly
Post by: Southpole on October 16, 2022, 12:47:49 PM: :drool: Love the pork belly!
Title: Re: Pork Belly
Post by: pianoman9701 on October 16, 2022, 01:41:54 PM: Quote from: elkboy on October 16, 2022, 12:40:16 PM
Looks amazing, Piano!!! I'm going to have to get into sous vide at some point.

You can put something in the drink before class and have it ready when you get home. It's a great way to cook a venison shoulder for 12-24 hours.
Title: Re: Pork Belly
Post by: Blacklab on October 16, 2022, 07:59:32 PM: Nice and chantrels :tup: Never cooked pork belly Made lots of bacon just never cooked it for meal :dunno: